SOME GOOD PANCAKES

Horowhenua Chronicle, 15 June 1927, Page 7

SOME GOOD PANCAKES

Delicious pancakes can be made with wholemeal instead of white flour and the following recipe is recommended: Wholemeal pancakes to be successful should bo beaten more than are those of white flour, and the mixture should be very thin. To two teacups of wholemeal add three well-beaten• eggs, a cup and ahatf of water, a cup of fresh milk and half a tcaspoonful of salt. Whisk thoroughly. If the mixture is not -quite thin' add a little more water. Melt some butter or lard in a small round frying-pan. and when boiling pour ; in sufficient mixture to run quickly over the pan. Cook bottom of pancake over the stove and brown the top under the. grill. An interesting flavour is gained hv uaVng grated orange or lemon rind to flavour the pancakes, and orange juice and sugar can be served with them or maple syrup or maple sugar. Fruit Fritters, such as apples. ; bananas, tangerines, or oranges, can "bo made with the same batter. Dried fruits can be used in the same way if • first soaked over night. Dried apricots cooked in wholemeal batter flavoured with grated orange rind are good eaten with orange juice, and lemon juice and lemon rind flavouring are excellent with dried peaches or fresh apples. Vegetables, such as Brussels sprouts or cooked vegetables, carrots, turnips, parsnips or artichokes cut in slices, can be coated with the batter and fried in deep fat, and delicious little savoury fritters, made by seasoning the mixture well and adding chopped herbs to it. can be served at, breakfast or-at lunch or dinner.